Rigatoni with Herbed Ricotta and Green Veggies

Rigatoni with Herbed Ricotta and Green Veggies is a great quick weeknight dinner that’s healthy and tasty.

Toasting the pasta in the oven brings out a nutty flavor. Then, the pasta’s cooked in spicy vegetable broth, giving the dish even more flavor. The creamy ricotta helps to balance the spicy cayenne pepper. And, the veggies add a nice crunch to the dinner.

I also think that this dinner would be great with a handful of fresh spinach tossed in. Or, try adding ½ cup steamed broccoli florets or some chopped artichoke hearts. I like the way the green veggies complement the green tint of the herbed ricotta. But, you could change-up the colors of the veggies too.

I was kind of vague in the recipe about how many green beans to use. That’s because I love green beans, and I think they could be added by even more than I have here. But, to be specific, I used 7 green beans in this dish.

The pasta is browned and then cooked in broth to increase the flavor without adding extra fat and calories

My husband isn’t a huge fan of the green bean. (He says that it’s squeaky when you eat it). So, I’m pretty careful about how many green beans I can sneak into a dish.

And, for dessert, we had a small dish of mint chocolate chip ice cream. It was truly a green evening. 🙂

Instructions

Preheat oven to 350° F. Place pasta in cast iron skillet or a baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.

Bring vegetable broth, water, and cayenne pepper to a boil in large pot. Add pasta and cook 13-16 minutes until pasta is al dente. Check on pasta throughout cooking, and if the liquid is evaporating too much, add more water, about ¼ cup at a time.

Meanwhile, heat oil in a saucepan over medium-high heat, and add white parts of green onions, zucchini, and green beans. Cook veggies until they begin to brown on the edges, about 5 minutes. Add frozen peas to saucepan with veggies, and cook until peas have heated through, about 3 minutes. Remove pan from heat, and place veggies in a clean bowl. Set aside.

Drain pasta in a colander over a bowl, and reserve 1 cup cooking liquid.

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[…] I’m on a color kick right now (you know, “taste the rainbow” and all). I did the Rigatoni with Green Veggies earlier in the week. And, I also made bulgur with golden veggies this week. Unfortunately, it […]

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Hello! I'm Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I'll share tasty treats and projects that we do. Read More…